SANITATION, SAFETY & TRAINING
RAW EGGS SHALL BE RECEIVED IN REFRIGERATED EQUIPMENT THAT MAINTAINS AN AMBIENT TEMPERATURE OF HOW MANY DEGREES OR LESS ?
45 DEGREES
WHAT WAS ESTABLISHED TO PROVIDE NAVY PERSONNEL, AND OTHER PERSONNEL DEEMED ELIGIBLE FOR SUBSISTENCE BY NAVSUP, WITH WHOLESOME NUTRITIOUS, WELL BALANCED MEALS THROUGH THE PROPER PREPARATION AND SERVICE OF FOOD ITEMS.
GENERAL MESS.
WHO IS RESPONSIBLE FOR THE PROPER OPERATION OF OFFICERS MESSES?
CO
WHAT CONSISTS OF RECIPES INCLUDING NEWLY DEVELOPED RECIPES AND GUIDELINE CARDS WITH PRODUCT USUAGE AND PREPARATION INFORMATION?
AFRS
WHAT IS THE FOOD ITEM REQUEST/ ISSUE DOCUMENT FORM NUMBER ?
NAVSUP FORM 1282
WITHIN HOW MANY HOURS MUST FOOD BE COOKED AND SERVED , SERVED A ANY TEMP IF READY TO EAT, OR DISCARDED FROM THE POINT IN TIME WHEN FOOD IS REMOVED FROM TEMPERATURE CONTROL?
4 HOURS
WHICH PUBLICATION ESTABLISHES THE POLICIES TO ADMINISTRATE, OPERATE AND MANAGE NAVY GENERAL MESSES AFLOAT AND ASHORE?
P-486
WHAT IS TYPICALLY THE MOST POPULAR STYLE OF MEAL SERVICE IN WARDROOM MESSES AFLOAT.
FAMILY
A FULL PHYSICAL SUBSISTENCE INVENTORY SHALL BE PERFORMED WITHIN HOW MANY DAYS OF THE LAST PHYSICAL INVENTORY?
90
HOW OFTEN AT MINIMUM MUST UNUSED FOOD ITEMS BE RETURNED TO THE ISSUE STOREROOM?
DAILY
BREWED COFFEE SHOULD NOT BE HELD FOR MORE THAN 30 MINUTES FOR AUTOMATIC COFFEE MAKERS AND HOW MANY HOURS FOR URN COFFEE MAKERS AS IT DETERIORATES IN FLAVOR AND LOSES ITS AROMA?
1 HOUR
GENERAL MESSES MUST SUBMIT FINANCIAL RETURNS MONTHLY USING WHICH FORM ?
NAVSUP FORM 1359
WHO IS RESPONSIBLE FOR THE EFFICIENT MANAGEMENT OF THE OFFICERS' STATEROOMS, INCLUDING MAINTENANCE AND REPAIR OF GOVERNMENT OWNED EQUIPMENT AND STATEROOM FACILITIES?
MESS CATERER
WHICH TERM DESCRIBES HOW THE INGREDIENTS ARE TO BE COMBINED AND COOKED AND REPRESENTS THE BEST ACCEPTED COOKING PROCEDURES?
METHOD
WHAT IS THE RECORD OF RECEIPTS AND EXPENDITURES FORM NUMBER?
367
WHAT IS CAUSED BY MICROORGANISMS, SUCH AS THE SALMONELLA, SHIGELLA, AND CLOSTRIDIUM SPECIES? AND CAN BE TRANSMITTED TO THE FOOD BY PERSONNEL WHO ARE SICK.
WHAT IS FOOD INFECTION
WHERE IS THE CLOSEOUT LINK LOCATED ON THE MAIN MENU ON FSM?
AS NEEDED TASKS
WHO IS RESPONSIBLE FOR PROVIDING THE CONSUMABLE SUPPLIES , SOFT GOODS AND LAUNDRY AND CLEANING SERVICES AVAILABLE ON THE SHIP FOR THE PROPER OPERATION OF THE MESS ?
SUPPO
WHICH METHOD OF SERVING PRIVATE DINING IS ONE IN WHICH PARTIALLY COOKED FOOD IS BOUGHT FROM THE KITCHEN ON A CART WHICH IS ALSO USED FOR THE FINAL COOKING?
FRENCH SERVICE
WHAT IS THE STOCK POSITION THAT SIGNALS THE NEED TO BEGIN REPLENISHMENT ACTION?
LOW LIMIT
ROAST MEATS SHOULD BE ALLOWED TO REST ABOUT HOW MANY MINUTES AFTER THEY HAVE BEEN REMOVED FROM THE OVEN BEFORE THEY ARE CARVED?
20 MINUTES
WHAT ARE NFMTs DIRECTLY RESPONSIBLE TO FOR PERFORMANCE OF THEIR MISSION?
FLC. FLEET LOGISTICS CENTER
WHICH SIDE IS INDIVIDUAL SERVICE ALWAYS DONE FROM ?
LEFT
WHAT IS THE BALANCE ON HAND ON THE LAST DAY OF THE MONTHLY ACCOUNTING PERIOD ON THE NAVSUP FORM 335?
BOOK INVENTORY
SUBSISTENCE ITEMS RECEIVED FROM COMMERCIAL VENDORS SHALL ORIGINATE ONLY FROM APPROVED SOURCES. ALL FOOD ITEMS SHALL BE OF U.S. ORIGIN AND SHALL BE IN COMPLIANCE WITH WHAT AMENDMENT?
THE BERRY AMENDMENT